Refrigerating apparatus



-May 24, 1932. B. B. GEYER REFRIGERATING APPARATUS 2 Sheets-Sheet 2 Filed March 51. 1930 Patented May "24, 1932 ZBER'IBAM B. GEYER, or DAYTON,

- DAYTON, 01:10, A

mnrennimmo Arrnnuros Application filed mic-h a1, 1930. Serial 1%. 440,555.

This invention relates to refrigerating apparatus, and particularly to an apparatus for and the method of refrigerating vegetables in order to maintain or restore their original crispness.

An object of this invention is to prolvide a method of and apparatus for refrigerating vegetables in a mechanically cooled refrigof-time or restored to erator, for instance of the domestic type, so

that the vegetables may be maintained in their original crispness for extended periods their original crispness.

Further objects and advantagesof; the present invention will be apparent from the following description, reference being had to' the accompanying drawings, wherein a preferred form of the present invention is clearly shown. 1 'In the drawings:

Fig. 1 is a front view of a cabinet embodying features of this-invention;

Fig. 2 is a tical cross-section, of a portion of Fig. 1;

Fig. 3 is a vertical cross-sectional view taken transversely to Fig. 2; i Fig. 4 is a view similar .toFig. 1 and showing a modified form; I

Fig. 5 is a vertical cross-sectional view of a portion of the apparatus shown in Fig. 4;- p

' ator is such that the a r circulating within the and Flg. 6 1s .a vertlcal cross-sectional view taken transversely to Fig. 5.

A method of refrigeration, according to this invention, comprises setting up a ma1or 1 a mechanical circulation of air by means of refrigerating apparatus in a relatively large air-circulating, insulated compartment for the refrigeration of various foods and the refrigeration of vegetables in said relatively large air-circulating, insulated compartment 1 by subjecting 1 said relatively presence of free water in a relatively small, substantially closed compartment within stricted minor circulation of-air into and out of said smallcompartment. By this method a relatively dry air is maintained in' th e relp ativelylarge air-circulating, insulatedmompartment and a relatively moist, but cold air front elevation, partly in ver,-'

the vegetables in the large compartment to a rewhen in their fresh is circulated within the small compartment. This insures that the cells of the vegetables which contain substantially the same amount of water which they contain when the vegetables are fresh, and also prevents the formation of mold on the vegetabl s. These con-' ditionsare maintained for surprisingly long periods of time by the practice of this inven-' tion.

mechanically refrigerated insulated compartment of the type, for instance, known as a Preferdomestic mechanical refrigeratorably the vegetables are stored in a relatively the vegetable compartment in order to prevent the growth of molds within said comartment. The construction of the'refrigerrelatively large compartment 1s refrigerated below 32 F. when passing over the mechanical unit, and this air then circulated in contact with the relativelysmall vegetable compartment while still at a temperature below 50 F. The evaporation obtained in the vegetable compartment issuch that the daily water evaporation is (as a satisfactory proportion) 1/500 by weight of the maximum possible vegetable content of said vegetable compartment. By such a construction or .method the presence offree water insures that'the cells of the vegetables shall be provided with' substantially the same amount of water which they originally contained condition, and the temeratures below "50 F. together with the restricted circulation of air through-the vegetable compartment insures the preventionof This methodis preferably practiced in a cam, assrenoa *ro :rnrenmrmr. conrona'rron, or e cpnrommon or DELAWARE the rapidgrowth of molds,'yeast or bacteria on the vegetables.

As a specific embodiment, a domestic refrigerator'cabinet may be provided havinga relatively large air-circulating, insulated compartment 20 and in which may be pro vided a mechanical cooling unit 21. The compartment 20 may be of any suitable size, and compartments having from 3 cu. ft. to 18 cu. ft. food storage capacity have been found satisfactory. The size of the cooling unit is such that the circulating air throughout the compartment is maintained at a temperature of F. or less, while the'air passing in contact with the cooling unit is chilled by contact with surfaces below 32 F. and preferably the surface of the cooling unit is maintained at a temperature of approximately 20 F. Within the compartment 20, a relatively small vegetable compartment 22 may be placed in such a position that the air passing in contact with the said compartment 22 is, below 50 F. but is placed in such a position that the air from the cooling unit 21 and con tacting the compartment 22 has warmed above 32 F. i A satisfactory size for this relatively small vegetable compartment 22 has been found to be such that. it will contain a maximum possible vegetable content of 5 lbs. The size of the compartment 22 is such that green vegetables, such as celery, radishes and lettuce, may be placed in the compartment 22 in the presence of free Water. This free water may beprovided either in the bottom-of the compartment 22 as shown at 23, or the vegetables may be thoroughly sprinkled and Washed before being placed in the compartment and while still wet are placed in the compartment 22 so thatthey carry a great deal of free water on their surface. With the compartment 22 sealed substantially so that no appreciable air circula- 1 tion within the compartment 22 is provided,

- molds, yeast or bacteria. Thus it is to be seen that by combining the .low temperatures below 50 F. with restricted air passage 'or cirit has been found that relativelyfresh vegetables may be satisfactorily kept for considerable periods (if time, such as a week or so. However, if a restricted air passage into and outof said compartment 22 is provided, so

- 56 that a daily waterevaporation of (as a satisfactory proportion) 1/500 of'the weight of the-maximum possible vegetable content of said compartment 22is provided, then the vegetables may be satisfactorily kept for periods of time substantially twiceas long as without the air circulation. The restricted air circulation retards the rapid growth of culatio'm'a very satisfactosy methodof and apparatus for refrigerating vegetables is provided. 7 I

- In Fig. 1 the compartment 20 is provided with a mechanical cooling unit 21, for in: stance of the type disclosed in the patent to R. G. Osborn, No. 1,556,708, patented October 13, 1925. The relatively small vegetable compartment 22 may be placed in the position shown. Refrigerating machinery may be placed in the compartment behind the door shown at 24, being of the characterto auto- *matically maintain the refrigerant in the cooling unit 21 at'substantially 20 F. If desired, shelves 25 and 26 may be provided for the/storage of food in the compartment 20,

and the shelf 25 may be stepped to hold a drip par- 27 underneath the cooling unit 21 to catch the water dripping from the cooling unit 21 duringdefrosting operations.

The Vegetable compartment 22 may be of anysuitable constructionf Thus a substantially rectangular cross-sectional sleeve 28 may be provided and this sleeve may be closed at the back of .the wall 29, but open at the front for the reception of a pan 30 provided with a handle carrying front 31 provided with a handle 32. If desired, a perforated false bottom 33 may be provided so that water may be placed below the bottom 33. The

sleeve 28 may be provided with pedestals 33a for resting on the bottom of the compartment 20 or on=any other portion within the compartment 20.

"In-the modification shown in Figs. 1, 2 and 3, the' sleeve 22a is substantially rectangular in {vertical cross-section with the exception that the top 28a of the sleeve is bent upwardly at the center as shownat 45 in order to insure arestricted air passage or circulation between the compartments 20 and 22a. Otherwise the structure shown in Figs. 1. 2 and 3 may be substantially as-shown in Figs. 4, 5

and 6. it being understood that the relative size .of the compartments and the size of'the restricted air passage is such as to insure the temperature and evaporation heretofore described.

The vegetable compartment disclosed in Figs- 4 5 and 6 inclusive, may be substan-' tially hermetically sealed, if desired, when it is not necessary to maintain the vegetables in crisp'condition forthe maximum periods of time; but it is to be understood that if the maximum periods of time are desired, then these structures ma be modifiedfl b .-'f-provid-* ing means for pr rating the closing of said structures completely in order to provide restricted air passage or circulation between compartments 20 andthe vegetable compartment 22'or 22a of the character herein described.

. -The bottom of the sleeve 28a may be'left *invention as herein disclosed, constitutes a preferred-form, it is to be understood that other forms might be adoptedfall coming within the scope'of the claims which follow. What is Claimed is as follows: 1. In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained at a temperature below convection currents to cool the said vegetathe freezing point of water, the method of.

ing the vegetables, storing the moistened vegetables in heat exchange relation with the said convection currents to cool the vegetables and limiting the circulation of said air into direct contact with the said vegetables so that moisture is removed from the vegetables at a rate substantially equal to 1/500 bles and limiting the circulation of said air into direct contact with the said vegetables so that moisture is removed from the vegetables at a rate substantially equal to 1/500 of the weight of said vegetables during a twenty-four hour period. 1

2. In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained at a temperature below the freezing point .of water, the method of preserving vegetables and the like which com-. prises storing the vegetables in the refrigera tor in heat exchange relation with the said convection currents to cool the vegetables,

direct contact with the vegetables so that only a substantially small quantity of moisture is removed from the vegetables during each twenty-four hour period, whereby the growth of molds and bacteria is materially retarded. 3. In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained at a temperature below. the freezing point of water, the method of preserving vegetables and the like which comprises sprinkling the vegetables with water, storing the sprinkled vegetables in the refrigerator in heat exchange relation with the said convection currents to cool the said vegetables, and restricting the circulation of air into direct contact with the vegetables so that only a substantially small quantity of moisture is removed from the vegetables during each.

twenty-four hour period, whereby the growth a 4 of molds and bacteria is materially. retarded.

4. In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained at a temperature below the freezing point of water, the method of preserving vegetables and the like which comprises sprinkling the said vegetables .with water, storing the sprinkled vegetables in the refrigerator in heat exchange relation with the convection currents to cool the vegetables, and limiting the circulation of said air and restricting the circulation of the air into into direct contact with said vegetables so.

that moisture is removed from the vegetables at a rate substantially equal to 1/500 of the weight of the saidvegetables during each twenty-four hour period.

5. In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained below the freezing pointof water, the method of preserving vegeta-' bles and the like which comprises moistenof the weight of said vegetables during a twenty-four hour period.

6.'In a refrigerator wherein convection currents are set up by a mechanical unit normally maintained below the freezing point of water, the method of preserving vegetables and the like which comprises moistening the vegetables, storing the moistened vegetables in heat exchange relation with the said convection currents to cool the vegetables and limiting the circulation of said air into direct contact with the said vegetablesso that only a substantially small quantity of moisture is removed from the vegetables during each twenty-fourhour period, whereby the growth of molds and bacteria is materially retarded.

7. In a mechanical refrigerator wherein convection currents are set up by a mechanical. unit normally maintained at a temperature below the freezing point of water, the

is materially retarded. In testimony whereof I hereunto aflix' my. signature.

' RERTRAM B. GEYER. 

